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Home Soups

Broccoli Soup – Thick & Creamy!

By:Nagi
Published:21 Oct '19Updated:5 Mar '21
187 Comments
Recipe v Video v Dozer v

My easy Broccoli Soup is a simple Cream of Broccoli Soup that’s thick and creamy with an extra hit of flavour from cheddar cheese! Essentially just throw it all in a pot, and you’re just 20 minutes away from a creamy, cheesy bowl of comfort under 300 calories.

Don’t forget warm crusty bread for dunking!

Warm crusty bread being dunked into creamy Easy Broccoli Soup

Broccoli Soup

I’m long overdue for a “green” recipe!! And there’s plenty of green in this recipe, with two giant heads of broccoli in it…..though there’s a decent wack of CHEESE to! 😉

But seriously, I joke about this being cheesy and there definitely IS cheese flavour in this. But because of the way I make this, it’s creamy and cheesy but it’s still rather healthy, clocking in at 280 calories if you make this without cream, and just 360 calories with.

Big pot of creamy Easy Broccoli Soup fresh off the stove, ready to be served

A little different to the usual…

You’ll find many creamy broccoli soups are made with a roux, being melted butter mixed with flour which thickens the soup, then broccoli pieces are tossed in and cooked in that thickened soup.

I prefer making broccoli soup by cooking the broccoli until soft then blitzing it up to make a naturally thick and creamy soup. This way you actually get lovely broccoli flavour in the soup, rather than a generic creamy broth with bits of broccoli in it. Bonus is that it’s healthier!

What you need for creamy Broccoli Soup

Here’s all you need:

  • broccoli – fresh or frozen (lots – 700g/1.4lb!)

  • butter, garlic and onion – flavour base

  • chicken or vegetable broth/stock + water – for simmering / soup broth

  • cheese & cream for finishing

Cream is optional! Does it make it tastier? Of course it does! Anyone who tells you otherwise is outright lying. It adds a layer of richness that you don’t get if you skip it or use milk instead.

But I make it without cream most of the time because cream isn’t part of my standard weekly shop. Still delicious, still creamy, still cheesy – just better for your waistline!

What goes in creamy Broccoli Soup with Cheddar Cheese

How to make it

And here’s how to make it. A quick saute of garlic and onion to create the flavour base, then tip everything else in a simmer away: chicken or vegetable stock/broth, water, broccoli and potato.

When the broccoli is very tender (a good 15 minutes or so) blitz away until it all purees into a thick, creamy soup. Then stir in the cream and cheese (the heat melts it super quickly) and serve.

How to make Broccoli Soup

The hit of cheddar cheese in this broccoli soup adds flavour and an element of tasty naughtiness into an otherwise very healthy soup. 😈

I stir most in the soup but I like to reserve bit to sprinkle on top. Because by the time the soup gets to the table, that extra cheese starts to ooze so when you dunk the bread into it, it looks like this…..

Bread being dunked into Broccoli Cheese Soup with fabulous cheese pull!

There really is something about dunking crusty bread into thick and creamy soups, isn’t there??? Luckily, I have a decent selection of soup dunkers around these parts!!

Soup Dunkers

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Sandwich Bread WITHOUT yeast
Better than Pizza Hut! For a truly religious Garlic Bread experience, skip the artisan bread and use a basic French stick. And no skimping on butter! recipetineats.com
Better-Than-Dominos Garlic Bread
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Focaccia recipe (it’s incredible)
These No Knead Dinner Rolls are like magic! Astonishingly easy, no stand mixer, just mix the ingredients in a bowl! recipetineats.com
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Savoury Cheese Muffins

So – if I haven’t convinced you already, one more reason to make this Broccoli Soup is that it freezes 100% perfectly and lasts for days and days in the fridge. It’s creamy and comforting, filling and yet HEALTHY and full of nutrition.

Win, win, win! – Nagi x


Watch how to make it

 

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Warm crusty bread being dunked into creamy Easy Broccoli Soup

Easy Broccoli Cheese Soup

Author: Nagi | RecipeTin Eats
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Soup
4.95 from 60 votes
Servings5
Tap or hover to scale
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Recipe video above. This Broccoli Soup is a cream of broccoli soup that's thick and creamy, with a great hit of cheese! It's creamy whether you make it with or without cream, though the cream does add an extra edge of luxury. Don't forget the hot crusty bread for dunking!

Ingredients

  • 1 tbsp (15g) butter (or olive oil)
  • 2 garlic cloves , minced
  • 1 onion , diced (brown, white yellow)
  • 4 cups (1 litre) chicken broth / stock , low sodium (or veg stock)
  • 1.5 cups (325ml) water
  • 700g / 1.4lb) broccoli florets (2 large broccoli + diced peeled stem, Note 1)
  • 2 potatoes , peeled and diced into 1.5cm / 2/3" cubes
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1.5 cups (150g) cheddar cheese , shredded (or other cheese of choice)
  • 3/4 cup (165ml) cream or milk

To Serve (optional)

  • Cream, for drizzling
  • Extra grated cheese

Instructions

  • Melt butter in a large pot over medium high heat. Add onion and garlic, saute for 2 minutes until onion is softened.
  • Add broth/ water, broccoli, potato, salt and pepper. Bring to simmer, then place the lid on, turn the heat down to medium high and cook for 20 minutes or until the broccoli is soft.
  • Turn stove off (but leave on stove). Puree using a stick blender until smooth (Note 2).
  • Stir in cream, then add cheese a handful at a time, stirring in between to melt.
  • Taste and add more salt if desired.
  • Ladle into bowls. Drizzle with cream and top with extra grated cheese, if desired.

Recipe Notes:

1. Broccoli - Cut/break florets off, then cut the thick skin off the stem and dice into small pieces, then throw them into the pot too.
2 large broccoli heads yields about 700g/1.4lb of broccoli (including stems). Can also use frozen broccoli.
2. Pureeing soup - if using a blender, blend in 2 batches and allow soup to cool slightly before blitzing (hot soup in fully sealed blender = soup exploding everywhere!). Place lid on blender but REMOVE the feeding hole lid. Fold a tea towel and cover the hole, then use your hand to hold the tea towel in place. Start on low then increase speed.
(PS If you like healthy creamy soups, invest in a blender stick. Trust me, it's worth every penny)
3. Storage - keeps perfectly in the fridge for 4 to 5 days, and freezes 100% perfectly for months (my standard rule is 3 months).
4. Nutrition per serving. Reduces to 280 calories if made with full fat milk instead of cream.

Nutrition Information:

Serving: 544gCalories: 366cal (18%)Carbohydrates: 24g (8%)Protein: 15g (30%)Fat: 25g (38%)Saturated Fat: 16g (100%)Cholesterol: 84mg (28%)Sodium: 630mg (27%)Potassium: 882mg (25%)Fiber: 6g (25%)Sugar: 4g (4%)Vitamin A: 1740IU (35%)Vitamin C: 137mg (166%)Calcium: 339mg (34%)Iron: 4mg (22%)
Keywords: broccoli cheddar soup, broccoli soup, cream of broccoli soup
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Originally published 6 January 2016, updated 21 October 2019 with new photos, step photos, new video and most importantly, Life of Dozer section added!

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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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187 Comments

  1. Rakel says

    January 6, 2023 at 11:50 pm

    5 stars
    I love soup and this one did not disappoint, I had two bowls with fresh buttered bread and partner had 3 and he got up earlier this morning to heat some up, put it in a flask and took it to work with 4 rounds of bread and he still wanted more the fatty, but I don´t blame him. A friend is getting a bowl too later and then all gone, but this one will be made again and again and again, is it weird to get excited by soup? x

    Reply
  2. Susan says

    July 19, 2022 at 8:31 pm

    5 stars
    Loved this soup.

    Reply
  3. Bec Collins says

    July 5, 2022 at 11:39 pm

    5 stars
    This soup is delicious and so simple!!
    I make it regularly!

    Reply
  4. Colleen says

    June 5, 2022 at 4:51 pm

    5 stars
    I dont bother with roux or cream. Use chicken oxo cubes for the stock. I add a handful of cheese after Ive pureed it that melts in. Its on the stove now for tomorrows lunch. Wet and miserable in NZ today. Best and easiest recipe ever.. 10 minutes of prep to start and a puree at the end

    Reply
    • Colleen says

      June 5, 2022 at 6:02 pm

      5 stars
      To make washing up easier make sure to blend first .. Then add the cheese. Otherwise the cheese sticks to the stick blender. Blend and then stir in the cheese.. Made this at least 8 times but learnt from the washing up. PS got brocolli today from countdoun Manukau NZ for 1.20 per head x

      Reply
  5. Charlotte says

    May 22, 2022 at 12:36 am

    5 stars
    Love love love this soup! Made for the first time today and it was a winner all round! Really nice and filling! We didn’t have any cream, but milk did the trick!

    Reply
  6. Annabel says

    April 26, 2022 at 8:47 am

    I’m recovering from covid and was craving broccoli soup (weird, since I’ve never had it before). I knew I’d seen one here and you didn’t let me down. I didn’t have any cream/milk but it was delicious without it – the potato really makes it look and feel creamy. Will add this to my winter soup repertoire.

    Reply
    • Nagi says

      April 26, 2022 at 5:08 pm

      I hope you are feeling better Annabel! N x

      Reply
  7. Ae says

    April 18, 2022 at 5:32 am

    5 stars
    Best broccoli soup recipe ever! The blended potatoes make it creamy all on its own. To make a lower fat version I omitted tte cheese and only put 1/4 cup of cream (+1/2 cup skim milk) but it was still rich, creamy and delicious! Thanks for the great recipes Nagi. Everything from your website has been a hit so far!

    Reply
    • Nagi says

      April 18, 2022 at 10:40 pm

      Thanks for that feedback Ae! I am glad you are enjoying my recipes!! N x

      Reply
  8. Freeo says

    March 10, 2022 at 8:23 am

    I made this for tea last night. I was amazed at how good it tasted considering the little effort. I pretty much stuck to the recipe, my wife said it was so good I could stay another night.

    Reply
    • Nagi says

      March 10, 2022 at 2:06 pm

      😂😂😂 That was nice of her!! N x

      Reply
  9. Kay says

    January 27, 2022 at 11:39 am

    5 stars
    Thank you so much for this delicious soup. I love your recipes. They are so easy to follow and the added information you provide is greatly appreciated ❤️

    Reply
  10. Louise says

    September 25, 2021 at 7:18 pm

    This was really delish.
    My husband (who cringed a little when I said we were having broccoli soup) loved it too. The kids also ate their whole bowls. A winner all-round.
    I served it with some cornbread too.
    Will be making this one again

    Reply
  11. Sahara Wylde says

    September 24, 2021 at 11:15 am

    5 stars
    Nagi, I have been cooking since I was around 6 years old. I grew up watching Alton Brown, Ina Garten, Rachel Ray, and countless others with my grandma and she would always invite me to help her in the kitchen. You make me feel like a kid again with your recipes! Every time I make something with your guiding words I am transported to the kitchen with my grammy years ago just enjoying every second. Every time I have an ingredient on hand that I want to use in a new way I search “[ingredient] recipetineats” you have never EVER let me down. Some of my favorites and crowd pleasers are your sun dried tomato chicken, beef stroganoff, and now this broccoli soup! Thank you so much for all of your hard work. Your recipes bring my family and me together for a yummy good time at least once a week. Please don’t ever stop posting!!

    Reply
  12. Deborah says

    September 18, 2021 at 12:09 pm

    5 stars
    Another winner from Nagi. I pretty much followed the recipe but kept some of the sweetest flowerets of the broccolini head aside and added them in after I had blitzed the soup. I used some small old, thin-skinned potatoes that were languishing in the crisper, which I cut up without peeling. Potatoes add to the satisfying texture of the soup.

    Reply
  13. Carolan says

    September 1, 2021 at 5:27 am

    I love this soooop! Tip: leave out the potato and water and replace the cheddar with plenty of good stilton and you’ve got a real gourmet meal.

    Reply
  14. Nili Bluvshtein says

    August 24, 2021 at 3:24 am

    Hi Nagi, Can I replace potatoes with something else?

    Reply
  15. Jane says

    August 19, 2021 at 11:35 am

    5 stars
    FIVE servings? For whom?? Giants? For one person, I made half the recipe (which used 2 heads of broccoli), and ended up freezing half of that. It’s my belief that the Internet does weird things to recipe quantities. Anyway… It was very good and I will no doubt make it again; will be copying out the recipe.

    Reply
    • Carolan says

      September 1, 2021 at 5:24 am

      5 stars
      This soup freezes well and reheats even better. I make three quarts and that my lunch for a week.

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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